Our Smoked and Braised Lamb Shanks start with meaty lamb shanks that are given a low-and-slow smoke on a pellet grill, then finished with a long, gentle braise in a rich liquid made from stock, red wine, and tomatoes. The result is fall-off-the-bone tender meat and a deeply flavored sauce perfect for spooning over mashed potatoes or buttered noodles.
Smoked and Braised Lamb Shanks
Lamb shanks are an underappreciated cut: inexpensive compared with racks or chops, very forgiving to slow cooking, and full of flavor. When cooked properly they become exceptionally tender and yield a rich broth that turns into a silky gravy. This method pairs a mild smoke up front with a long braise so the meat absorbs both the smokiness and the braising liquid.
The braising liquid—made from red wine, stock, tomatoes, aromatics, and herbs—takes on the lamb’s flavor during the simmer and finishes as a sauce you can spoon over sides. It’s versatile and pairs especially well with creamy mashed potatoes, buttered noodles, or roasted vegetables.
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Recipe Shopping List
Below is a concise shopping list of the main ingredients you’ll need. Refer to the recipe card at the end of the post for exact quantities and full details.
- Lamb shanks
- Mushroom powder (optional)
- Salt and black pepper
- Paprika
- Red wine
- Beef or lamb stock
- Onion
- Canned whole peeled tomatoes
- Fresh thyme
- Bay leaf
- Whole allspice
- Fresh mushrooms
- Corn starch (for thickening)
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How To Make This Recipe
Here’s a clear overview of the process so you know what to expect. Follow the step-by-step recipe card at the bottom when you cook.
- Season the shanks – Combine the dry seasonings and rub them evenly over the shanks.
- Cold smoke or low smoke – Smoke the shanks at about 175°F on your pellet grill or smoker for roughly 2 hours to build gentle smoke flavor.
- Braise – Transfer the smoked shanks to a heavy pot, add the braising liquid and aromatics, bring to a simmer, then reduce heat and braise until fork-tender (about 3–4 hours).
- Finish the sauce – Remove aromatic whole spices and bay leaf, blend or puree the braising liquid until smooth, then thicken with a corn starch slurry if desired.
- Serve – Return the shanks to the sauce for a short simmer, then serve with mashed potatoes, buttered noodles, or roasted vegetables to soak up the sauce.
75 ESSENTIAL Traeger Recipes
Serve This With
These lamb shanks pair beautifully with creamy mashed potatoes and sautéed or grilled vegetables. We served ours with sliced sautéed zucchini and yellow squash and a simple green salad. Other excellent choices include buttered egg noodles, roasted root vegetables, or a pilaf to add a different texture. The braising sauce makes a fantastic gravy for any of these sides.
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Recipe FAQ
Store leftovers in an airtight container in the refrigerator for 2–3 days. For longer storage, remove the meat from the bone and freeze in a sealed container or freezer bag.
If the meat is off the bone, the microwave works for a quick reheat. For bone-in shanks, reheat gently in a low oven (about 300°F) covered with foil to avoid drying, or simmer briefly in the sauce on the stovetop.
Try our Smoked Thor’s Hammer too!
More Lamb Recipes
- Traeger Lamb Chops
- Grilled Rack of Lamb
- Grilled Lamb Loin Chops
- Traeger Pulled Lamb Gyro Sandwich
- Traeger Gyro with Pulled Lamb
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Smoked and Braised Lamb Shanks
Tender lamb shanks are gently smoked, then braised slowly in a savory mix of wine, stock, tomatoes, and herbs until the meat is meltingly soft and the braising liquid becomes a flavorful sauce.
10 minutes
5 hours
5 hours 10 minutes
Ingredients
- 6 lamb shanks
- 1 tablespoon mushroom powder (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
Braising Liquid
- 4 cups water
- 2 cups red wine
- 1 cup beef stock
- 1 medium onion, roughly chopped
- 1 (28 oz.) can whole peeled tomatoes
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 whole allspice berries
- 4 ounces fresh mushrooms, chopped
Roux
- 3 tablespoons corn starch
- ½ cup cold water
Instructions
- Preheat your pellet grill or smoker to 175°F.
- Combine mushroom powder (if using), salt, pepper, and paprika. Rub the mixture all over the lamb shanks.
- Place the shanks directly on the grill grates and smoke for about 2 hours to develop a mild smoke flavor.
- Remove the shanks and transfer them to a large stockpot or Dutch oven. Add water, red wine, beef stock, chopped onion, canned tomatoes (with their juices), thyme, bay leaf, allspice, and chopped mushrooms.
- Cover and bring the pot to a simmer on the stovetop. Reduce heat to medium-low and simmer gently for 3–4 hours, until the meat is fork-tender.
- When the shanks are tender, remove and discard the bay leaf and whole allspice. Carefully blend the braising liquid until smooth (use a blender or an immersion blender).
- Return the blended liquid to the pot and bring it to a gentle boil. Mix the corn starch with cold water to make a slurry, then whisk it into the simmering liquid to thicken to your desired consistency.
- Return the shanks to the pot and simmer for an additional 20–30 minutes so the meat reheats and the flavors meld.
- Serve the shanks with mashed potatoes, buttered noodles, or your preferred side, spooning ample sauce over the meat and sides.
Notes
* Mushroom powder adds a rich, umami depth but is optional; omit it if you don’t have any on hand.
Nutrition Information
Yield: 10
Serving Size: 1
Amount Per Serving (estimate):
Calories: 187
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 54mg
Sodium: 574mg
Carbohydrates: 5g
Protein: 16g
Nutrition data provided here is only an estimate.